Break down the cinnamon stick and bay leaves, then combine them with the other ingredients on a skillet. Dry roast the spices for 2- 3 minutes over medium heat to draw out the flavor and aroma of the whole spices.
Allow the ingredients to cool some, then add them to a spice grinder in batches, blend until fine. You can also use a mortar and pestle if you don’t mind the extra work.
Stir in the ground nutmeg and add the Pakistani garam masala to an airtight glass jar.
Notes
Expert Tips:
Achieve the best flavor by using fresh, whole spices instead of pre-ground ones. Whole spices retain their aroma and flavor longer.
Toasting the spices before grinding them enhances their flavor and aroma. Toast them in a dry pan over low heat until they become fragrant and slightly darker.
Once you toast the spices, grind them to a fine powder using a spice grinder or mortar and pestle. Grind them in small batches to ensure that they are evenly ground.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.